Spicy aubergine curry

My Love for curries and vegetarian cooking is no secret. India is such a complex culinary culture; not only cooking style and flavour vary from state to state but even from suburb to suburb.

In general, for a curry, there is no one set of spices to use for the same dish. Each housewife has her own blends, and therefore, the same curry can be consumed at different homes with a different experience and explosion of flavour on the palate. But as a rule, vegetable curries tend to lightly be spiced, especially if they are a dry curry without a sauce. I love eating dry curries with fresh homemade chapati.

The addition of fennel seed adds a delicious sweetness that complements the dish and lends it a distinguished flavour. This curry is genuinely healthy, easy and quick and suitable for a diabetic diet as long as the person does not suffer any kidney disease.

If you are a fan of vegetarian curries, check out my link here.

Servings: 4

Preparation Time: 20 minutes

Start to finish: 30 minutes.

Ingredients:

1-kilogram grilled aubergine

1/2-kilogram fresh tomatoes

4 cm piece of ginger

1 medium onion

6 garlic cloves

3 tablespoons canola oil

1 teaspoon fennel seed

2 teaspoons coriander powder

1 teaspoon turmeric

1/2 teaspoon Kashmiri chilli powder

1 ½ teaspoons salt

1/2 teaspoon black pepper

1 ½ tablespoon tomato paste

A handful of chopped fresh coriander

Method:

· Cut the aubergine into 5 cm length and follow the oven grilling method here.

· Finely chop the onion, garlic and ginger.

· Peel and deseed the tomatoes and chopped finely.

· In a stoneware pot or pot, fry the chopped onion, garlic and ginger in the canola oil.

· Once golden, add the fennel seeds, salt, black pepper, coriander powder, turmeric, Kashmiri powder, and stir for a minute or so to release the aromas.

· Add the tomato paste and fry for 1 minute to caramelize the natural sugars, add the chopped fresh tomato, and cook on medium-high flame.

· Once thickened (about ten minutes), add the grilled aubergine and freshly chopped coriander and let it cook for a further 5 minutes. Just until the aubergine is warm.

· Serve with rice or bread or chapatti.

Per Serving: 206 Calories; 11g Fat (46.0% calories from fat); 4g Protein; 26g Carbohydrate; 8g Dietary Fibre; 0mg Cholesterol; 852mg Sodium.